June 17, 2009

Poached Halibut with Mornay Sauce

If you haven't noticed, I'm still working my way through all that fish I've got! This is another one from "Just for the Halibut," but I've taken a few liberties myself. It came out absolutely delicious!

Poached Halibut

3 c water
1/3 c white wine
1/3 c chicken stock
1 t rosemary
1 t sage
halibut fillet

Blend the first five ingredients in a pot or large skillet and bring to a boil. Simmer for about five minutes before adding the halibut. The broth should just cover the fillet. Return to a boil, then cover and lower heat to simmer for roughly 10 minutes per inch of thickness. Carefully remove with spatula.

Mornay Sauce

2 T butter
2 T flour
1/2 c chicken stock
1/2 c half and half
Worcestershire sauce
1/4 c fresh grated Parmesan and asiago cheese

Melt the butter in a saucepan until frothy. Stir in the flour until smooth and bubbly. Add the stock and simmer until thickened and smooth. Stir in the half and half and, continuing to stir constantly, add a dash of Worcestershire and cayenne. Blend in the cheese and once it has melted add salt and pepper to taste. Pour over fish.

June 14, 2009

Seafood Chowder

What's better on a cloudy day (or any day, really), than a cup of nice hot chowder? Thick and creamy, stuffed full of clam, crab, and halibut, this has finally satisfied my craving. Now all I need is bread bowls! Props to Circle of Food for providing the base for this chowder.

4 slices bacon
1 stalk celery, thinly sliced
1 small onion, diced
1 garlic clove, minced
1 slice of jalapeno

6 small red potatoes, cubed

3 cans (6.5 oz) clams
4 oz crab meat
1/2 lb halibut, cut into chunks

2 T butter
1 1/2 T flour
2 cans clam juice*
2 c half and half

salt, pepper, cayenne

Preheat oven to 350. Wrap the potato cubes in tin foil and set in the oven. Saute the first 5 ingredients in a pot until the bacon begins to crisp. Remove and set aside. In the same pot, melt the butter. Whisk in the flour and cook until bubbly. Add in the juice drained from one can of clams, stirring well. Once this has blended, stirring constantly, add the half and half and the juice from a second can of clams. Add the vegetable and bacon mix back to the pot, along with the seafood and potatoes from the oven. Season to taste and simmer at least 30 minutes longer. Remove the jalapeno before serving.

June 12, 2009

Halibut with Orange Sauce

I hadn't intended to blog this tonight. It was meant to just be an experiment, so I didn't pay much attention to plating. However, after the first bite just melted in my mouth, I knew I couldn't wait!

This recipe comes from the "Just for the Halibut" cookbook by Nanci A. Morris.


1/2 c orange juice
2 green onions, chopped
1 T lemon juice
1 T oil
1/4 t ground ginger
1/8 t salt
1 1/2 lbs halibut chunks
2 T oil
seasoned flour (flour, salt, pepper)

Combine first six ingredients. Marinate the halibut in this for 30 minutes. Gently coat the halibut in the seasoned flour. Saute in 2 T oil until cooked, approximately 10 minutes per inch of thickness. Remove halibut and keep warm. Add the marinade to the skillet and simmer until liquid is reduced by half. Pour over the halibut and serve!

June 5, 2009

White Wine Halibut and Risotto

I've had a friend visiting me here in Alaska and yesterday we took a halibut fishing charter. The sport catch limit is currently two per day - three of our four were smallish, but the other was pretty darned big! So I now have a freezer full of halibut. To celebrate, I made my signature white wine halibut, but jazzed it up with my first attempt at a risotto.

White Wine Halibut

1/4 c white wine
1 T oil
1 t oregano
1 clove garlic, minced
1/2 lb halibut, cut into two steaks
salt and pepper
zucchini, sliced
lemon, sliced

Preheat oven to 400. Mix the first four ingredients together. Set aside. Line a pan with foil. Rub the halibut gently with salt and pepper and place in this pan. Layer zucchini and lemon slices on top of the halibut, then pour the wine mix over the fish. Bake 15 minutes or until flaky.

White Wine Risotto

4 1/2 c chicken stock
1/4 c white wine (warm)
1 1/2 c rice
2 T oil
dash of garlic, onion, rosemary
1 T lemon juice

Set the stock to simmer in a pot. Meanwhile, saute the garlic, onion, and rosemary in the oil in a pan. Add rice and saute about 2 minutes or until translucent. Add one ladle of the stock to the rice, stirring constantly until absorbed. Continue to add the stock in ladle fulls, stirring. Once the stock is absorbed, add the wine and stir until absorbed. Add the lemon juice, salt and pepper to taste, and serve.